Recipe for the Month of July 2006
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Grilled Ham Steak with Yams & Tequila Glazed Pineapple
Here’s a meal that is the closest thing to an Easter Dinner cooked on the grill!
The Bronco Bob’s Tangy Apricot Chipotle Sauce makes a zesty glaze for the ham and complements the sweetness of the pineapple. The prep time is minimal and the entire meal is quick and easy to prepare. It is a delicious alternative to the usual grilling fare of beef and chicken.
Ham Steak Ingredients:
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1 pre-cooked (thick cut if possible) ham steak such as Cook’s brand
Preparation:
Remove ham steak from the package, rinse and blot dry with a paper towel.
Yams Ingredients:
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2 large yams
Preparation:
Brush the yams under running water to clean. Do not peel. Par-boil the yams until they are soft but slightly under cooked. A knife should be able to slide in 1/3 of the way.
Tequila Glazed Pineapple Ingredients:
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1 whole pineapple – let your local produce manager do the hard work for you. Buy a trimmed and cored whole pineapple. You can find them in a plastic deli tub in the refrigerated produce case at most grocery stores.
Preparation:
Cut the pineapple lengthwise into 8 “spears” of equal size
Courtesy of Gourmet Magic
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1 bottle of Bronco Bob’s Tangy Apricot Chipotle Sauce
Liberally brush each side of the ham with Bronco Bob’s Apricot Chipotle Sauce. Let sit at room temperature while you prepare the grill.
Pre-heat your gas grill on high. When the grates are really hot, turn the temperature down to medium.
Cook the ham steak 2 to 3 minutes per side, depending on the thickness. Since the ham is pre-cooked all you want to do is heat the meat through and get some nice grill marks.
Serve with extra sauce.
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Olive oil
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Salt - preferably Kosher
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Freshly ground Pepper
Let cool and then slice them crosswise into rounds about 1” thick.
Put olive oil into a small bowl and add a healthy dose of kosher salt and freshly ground pepper.
Brush the olive oil mixture on each side of the yams.
Place on a medium temperature grill and turn once – approximately 5 minutes per side. Yams should be golden brown and have grill marks.
Optional - Serve with melted butter to brush on.
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¾ cup tequila
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¾ cup packed golden brown sugar
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1 ½ teaspoons vanilla extract
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¼ teaspoon ground cinnamon
Stir the tequila, brown sugar, vanilla and cinnamon together in a small bowl until the sugar dissolves.
Place pineapple spears on a medium heat grill. Baste with tequila mixture as you turn the pineapple. Cook until grill marks appear on both sides, approximately 4 minutes per side.
Place on a warm plate and cover with foil until ready to serve.